Veg kurma | Mixed Vegetabke kurma

Veg kurma is a tasty side dish  preoared with mixed vegetables, coconut and freshly ground spices. kurma tastes delicious sit chappati/roti/parotta varieties.

Veg kurma is one of our favorite and frequent side dish for Chappati. Ever once childhood days I am a big fan of Veg kurma. It is prepared wit Lot of variation but I love the way my Aamma prepares o we just follow it till date.

Growing up Chappati is not a common tiffin in home. Now a days we eat Chappati almost everyday but those days we use to eat rice regularly. Whenever Amma makes Chappati this Veg kurma, Moong dal tadka, onion- tomato gravy are certain recipes that happen in home.

My sister is not a big fan of onion but this Veg kurma is acceoatabke as we grind onion for these kurma. Now a days this kurma is my son's favorite and he started asking me to make Veg kurma regularly.

For biryani variety checkout tomato kurma

Kurma also tastes good with Appam

Vegetable Salna

5 from 3 votes

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Course: Gravy

Cuisine: Indian

Author: Vidya Srinivassan

Ingredients

• Carrot - 2
• Beans - around 15
• Potato - 2 peeled and diced
• Cauliflower - 1 + ¼ cup big florets
• Peas - 3 tbsp
• Coriander leaves - handful
• Coconut Oil - 1 tbsp
• Salt - to taste
• Sugar - one pinch
• To grind:
• Onion - 1 roughly chopped
• Tomato - 2
• green Chilli - 2
• Ginger - ¼ tsp peeled and chopped
• Garlic - 4 cloves
• Cashewnuts - 3
• Fried Gram Pottukadalai - 1 tsp
• Fennel seeds - ¼ tsp
• Poppy seeds - ¼ tsp
• Peppercorns - ⅛ tsp
• Coriander powder - 1 tsp
• Cumin powder - ½ tsp
• Garam masala - ½ tsp
• Cardamom - 2 pods

Instructions

• Add ½ tablespoon oil to the pan when the oil is hot add fennel seed, poppy seeds, pepper and cardamom pods; let fennel seed crackle
• Add onion and sauté till onions are translucent
• Add ginger and garlic;mix well and sauté for a minute
• Add tomatoes and green Chilli; cook till tomatoes are mushy
• Add turmeric powder, coriander powder, garam masala and cumin powder;sauté for 2 mins
• Add coconut and sauté for a min. switch off
• Add pottukadalai and cashew and let it cool down
• Add all the veggies in a vessel, little salt and 2 tablespoon of water. Close it with a lid and pressure cook for 1 whistles
• After the tomato onion mixture is cold grind it without water
• Add ½ tablespoon of oil and add the ground paste and salt(if required)
• Cook for 3-4 mins
• After pressure subsides transfer the cooked vegetable to the pan
• Add 1 cup of water and pinch of sugar; mix well
• Cover and cook for 5 minutes
• Sprinkle coriander leaves and switch off
• in a medium flame, saute the ingredients listed under 'to grind' (including the masala powders, except coconut and fried gram). Once tomato shrinks, add coconut and saute for 2 mins. Switch off and cool down. Once it comes to room temperature, transfer the roasted ingredients to a mixer, add little water and grind to coarse paste. Set aside

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Ingredients:

Carrot - 2 

Beans - around 20

Potato - 2, peeled and diced

Cauliflower - 1 /2, cut into big florets 

Peas - ½ cup

Chow chow - 1, peeled and diced

Coriander leaves - handful

Coconut Oil - 1 tbsp 

Salt - to taste

Sugar - ¼ tsp

To grind:

Big Onion - 1, roughly chopped 

Tomato - 3

green Chilli - 2

Ginger powder  - ¼ tsp

Garlic - 4 cloves

Cashewnuts - 5

Fried Gram (Pottukadalai) - 1 tbsp

Fennel seeds - ¼ tsp

Poppy seeds - ½ tsp

Pepper powder  - ⅛ tsp

Garam masala - ½ tsp

Chilli powder - generous pinch 

Turmeric powder - ½ tsp

Cardamom - ⅛ tsp

Method:

• Add 1 tablespoon oil to the pan when the oil is hot add fennel  seed, poppy seeds; let fennel seed crackle
• Add garlic and saute till they starts browning
• Furthermore add onion and  sauté till onions are translucent. Sprinkle little salt for fast cooking
• Add green chilli and cashews, give a quick saute
• Add tomatoes andlittle salt,  cook till tomatoes are mushy
• Add turmeric powder, coriander powder, garam masala and cumin powder;sauté for 2 mins
• Add coconut and sauté for a min. switch off
• Add pottukadalai and cashew and let it cool down

• Add all the veggies in a vessel, little salt and 2 tablespoon of water. Close it with a lid and pressure cook for 1 whistles
• After the tomato onion mixture is cold grind it without water 
• Add ½ tablespoon of oil and add the ground paste and salt(if required)
• Cook for 3-4 mins
• After pressure subsides transfer the cooked vegetable to the pan
• Add 1 cup of water and pinch of sugar; mix well
• Cover and cook for 5 minutes
• Spnkle coriander leaves and switch off